Colourful asparagus pot with snow peas, carrots and smoked pork

Name: Colourful asparagus pot with snow peas, carrots and smoked pork
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 200 g tripped chop of Kasseler; 250 g Carrots; 500 g white asparagus; 500 g green asparagus; 150 g Sweet peas; 1 TABLESPOON clarified butter; 2 l Vegetable broth (instant); 1 pinch Sugar; 1 TABLESPOON Lemon juice; 2 stem(s) curly parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
200 g tripped chop of Kasseler
250 g Carrots
500 g white asparagus
500 g green asparagus
150 g Sweet peas
1 TABLESPOON clarified butter
2 l Vegetable broth (instant)
1 pinch Sugar
1 TABLESPOON Lemon juice
2 stem(s) curly parsley

Directions

1
Peel and halve the onion. Cut Kasseler into fine cubes. Peel and wash carrots and cut them diagonally into slices. Wash and peel white asparagus and cut off woody ends. Wash green asparagus, cut off woody ends.
2
Cut the asparagus diagonally into pieces. Clean and wash the mangetouts. Heat clarified butter in a pot and briefly sauté onion halves and cubes of smoked pork in it. Remove the onion halves. Deglaze with broth. Bring to the boil briefly and simmer for about 15 minutes. Season to taste with sugar and lemon juice. Add white asparagus and carrots. Simmer at medium heat for about 10 minutes.
3
Bring to the boil briefly and simmer for about 15 minutes. Season to taste with sugar and lemon juice. Add white asparagus and carrots. Simmer at medium heat for about 10 minutes. After 5 minutes cooking time add green asparagus and mangetouts. Finely chop the parsley and sprinkle over the top before serving